Hazelnut Chocolate Cheesecake

READY IN: 3hrs 15mins
Recipe by ImPat

From Diabetes Australia The Ultimate Diabetes Cookbook in response to a request for diabetic friendly recipes with nuts. Times are estimated and cooking time is chill time. Made changes to biscuit quantities (upped from 10 to 15 and upped water from 2 to 3 tablespoons) as per review from Mischka.

Top Review by auntchelle

Do not expect a sweet, chocolaty cheesecake with this recipe. Instead, this recipe produces a beautifully textured treat with a nice tartness to it. Whilst making it I was a bit worried. The biscuit base did not cover the base of a 22cm tin, so I made another half quantity and that gave perfect coverage. This method produces a solid base but it is not as hard as one made with butter. I liked it. Also, the mix is quite a pale colour which reflects the strength of the chocolate flavour. The quanities of hazelnut and raisin are perfect. I will be making this again and will (probably) slightly increase the cocoa and sugar quantities. This recipe has lots of potential. Thanks Chef Potts.

Ingredients Nutrition


  1. Lightly grease a 22cm springform tin.
  2. Mix the ground biscuits with the water in a bowl.
  3. Press the crumbs into the tin.
  4. In a bowl beat the cream cheese and sour cream till smooth.
  5. Add the sugar, cocoa, gelatine, raisins and hazelnuts and enxure the mix is well combined.
  6. Pour onto the biscuit base and refrigerate for 2 to 3 hours or overnight.

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